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    Training Needs Analysis - BPP

    Uploaded by

    Alain Alotsipe
    This document contains forms for conducting a self-assessment check of bakery skills. The forms are used to: 1. Identify an individual's existing bakery skills and competencies through a self-reported checklist. 2. Provide evidence of certifications or qualifications to validate existing competencies. 3. Compare existing competencies to the required competencies of the role to identify any skills gaps that require training. The gaps are then converted into a training needs assessment plan outlining the specific modules needed. The self-assessment and evidence documents are used by a trainer to develop customized training programs that focus on filling the identified skills gaps.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Training Needs Analysis - BPP

    Uploaded by

    Alain Alotsipe
    2K views7 pages
    This document contains forms for conducting a self-assessment check of bakery skills. The forms are used to: 1. Identify an individual's existing bakery skills and competencies through a self-reported checklist. 2. Provide evidence of certifications or qualifications to validate existing competencies. 3. Compare existing competencies to the required competencies of the role to identify any skills gaps that require training. The gaps are then converted into a training needs assessment plan outlining the specific modules needed. The self-assessment and evidence documents are used by a trainer to develop customized training programs that focus on filling the identified skills gaps.

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    2.-Training-Needs-Analysis.BPP

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    This document contains forms for conducting a self-assessment check of bakery skills. The forms are used to: 1. Identify an individual's existing bakery skills and competencies through a self-reported checklist. 2. Provide evidence of certifications or qualifications to validate existing competencies. 3. Compare existing competencies to the required competencies of the role to identify any skills gaps that require training. The gaps are then converted into a training needs assessment plan outlining the specific modules needed. The self-assessment and evidence documents are used by a trainer to develop customized training programs that focus on filling the identified skills gaps.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views7 pages

    Training Needs Analysis - BPP

    Uploaded by

    Alain Alotsipe
    This document contains forms for conducting a self-assessment check of bakery skills. The forms are used to: 1. Identify an individual's existing bakery skills and competencies through a self-reported checklist. 2. Provide evidence of certifications or qualifications to validate existing competencies. 3. Compare existing competencies to the required competencies of the role to identify any skills gaps that require training. The gaps are then converted into a training needs assessment plan outlining the specific modules needed. The self-assessment and evidence documents are used by a trainer to develop customized training programs that focus on filling the identified skills gaps.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    FORM 1.

    1 SELF-ASSESSMENT CHECK

    INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary


    data or information which is essential in planning training
    sessions. Please check the appropriate box of your answer
    to the questions below.
    CORE COMPETENCIES and LEARNING OUTCOMES
    CAN I…? YES NO
    1. Prepare and produce bakery products
    L.O.1.Prepare bakery products /
    L.O.2.Decorate and present bakery products /
    L.O.3.Store bakery products /
    2. Prepare and produce pastry products
    L.O.1.Prepare pastry products /
    L.O.2.Decorate and present pastry products /
    L.O.3.Store pastry products /
    3. Prepare and present gateaux,tortes and cakes
    L.O.1.Prepare sponge and cakes /
    L.O.2.Prepare and use fillings /
    L.O.3.Decorate cakes /
    L.O.4.Present cakes /
    L.O.5.Store cakes /
    4.Prepare and display petits fours
    L.O.1.Prepare iced petits fours /
    L.O.2.Prepare fresh petits fours /
    L.O.3.Prepare petits fours /
    L.O.4.Prepare caramelized petits fours /
    L.O.5. Display petits fours /
    L.O.6.Store petits fours /
    5.Present Desserts
    L.O.1.Present and serve plated dessert /
    L.O.2.Plan,prepare and present dessert buffet selection or /
    plating
    L.O.3.Store and package desserts /
    Note: In making the Self-Check for your Qualification, all required competencies
    should be specified. It is therefore required of a Trainer to be well- versed
    of the CBC or TR of the program qualification he is teaching.
    Evidences/Proof of Current Competencies(Sample)

    Form 1.2: Evidence of Current Competencies acquired related to


    Job/Occupation

    Current
    Proof/Evidence Means of validating
    competencies
    1.1. Prepare Certificate of Competency Submitted certificate of
    bakery products issued by TESDA competency issued by
    TESDA
    1.2. Decorate Certificate of Competency Submitted certificate of
    and present issued by TESDA competency issued by
    bakery products TESDA
    1.3. Store Certificate of Competency Submitted certificate of
    bakery products issued by TESDA competency issued by
    TESDA
    2.1. Prepare Certificate of Competency Submitted certificate of
    pastry products issued by TESDA competency issued by
    TESDA
    2.2. Decorate Certificate of Competency Submitted certificate of
    and present pastry issued by TESDA competency issued by
    products TESDA
    2.3. Store Certificate of Competency Submitted certificate of
    pastry products issued by TESDA competency issued by
    TESDA
    4.1.Prepar iced Certificate of Competency Submitted certificate of
    petits fours issued by TESDA competency issued by
    TESDA
    4.2. Prepare Certificate of Competency Submitted certificate of
    fresh petits fours issued by TESDA competency issued by
    TESDA
    4.3. Prepare Certificate of Competency Submitted certificate of
    marzipan petits issued by TESDA competency issued by
    fours TESDA
    4.4. Prepare Certificate of Competency Submitted certificate of
    caramelized petits issued by TESDA competency issued by
    fours TESDA
    4.4. Display Certificate of Competency Submitted certificate of
    petits fours issued by TESDA competency issued by
    TESDA
    4.5. Display petits Certificate of Competency Submitted certificate of
    fours issued by TESDA competency issued by
    TESDA
    4.6. Store petits Certificate of Competency Submitted certificate of
    fours issued by TESDA competency issued by
    TESDA
    5.1 Present and Certificate of Competency Submitted certificate of
    serve plated issued by TESDA competency issued by
    desserts TESDA
    5.2. Plan, prepare Certificate of Competency Submitted certificate of
    and present issued by TESDA competency issued by
    dessert buffet TESDA
    selection or plating
    5.3. Store and Certificate of Competency Submitted certificate of
    package desserts . issued by TESDA competency issued by
    TESDA
    Identifying Training Gaps

    From the accomplished Self-Assessment Check (Form 1.1) and the


    evidences of current competencies (Form 1.2), the Trainer will be able to
    identify what the training needs of the prospective trainee are.

    Form 1.3 Summary of Current Competencies Versus Required


    Competencies (Sample)

    Required Units of Current Training


    Competency/Learning Competencies Gaps/Requirements
    Outcomes based on CBC
    1. Prepare and Produce Bakery Products
    LO1. Prepare bakery Prepare bakery
    products products
    LO2.Decorate and .Decorate and
    present bakery present bakery
    products. products.
    LO3.Store bakery Store bakery
    products products

    2. Prepare and Produce Pastry Products.


    LO1. Prepare pastry Prepare pastry
    products products
    LO2. Decorate and Decorate and present
    present products products
    LO3.Store Pastry Store Pastry Products
    Products

    3. Present and present Gateaux, Tortes and Cakes


    LO1. Prepare sponge Prepare sponge and
    and cakes cakes

    LO2. Prepare and use Prepare and use


    fillings fillings
    LO3. Decorate cakes Decorate cakes
    LO4. Present cakes Present cakes
    LO5. Stores cakes Stores cakes
    4. PREPARE AND DISPLAY PETIT FOURS
    LO1.Prepare iced Prepare iced petits
    petits fours fours
    LO2. Prepare fresh Prepare fresh petits
    petits fours fours
    LO3. Prepare Prepare marzipan .
    marzipan petits petits fours
    fours
    LO4.Prepare Prepare caramelized
    caramelized petits petits fours
    fours
    LO5.Display petits Display petits fours
    fours
    LO6.Store petits Store petits fours
    fours

    5. Present Desserts.
    LO1. Present and Present and serve
    serve plated plated
    LO2. Plan, prepare Plan, prepare and
    and present present dessert buffet
    dessert buffet selection or plating
    selection or
    plating
    LO3. Store and LO3. Store and
    package desserts package desserts

    Using Form No.1.4, convert the Training Gaps into a Training Needs/
    Requirements. Refer to the CBC in identifying the Module Title or Unit of
    Competency of the training needs identified.

    Form No. 1.4: Training Needs


    Module
    Gaps Title/Module of Duration (hours)
    Instruction
    L.O.1 Prepare pastry Present and present
    product Gateaux, Tortes 40 hours
    and Cakes
    L.O.2 Present and Present and present
    display pastry product Gateaux, Tortes 40 hours
    and Cakes
    L.O.3 Store pastry Present and present
    product Gateaux, Tortes 40 hours
    and Cakes

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